Avocado and Shrimp Chopped Salad

Dressing:
5 Tbsp light sour cream
3 Tbsp EVOO
3 Tbsp rice wine vinegar
1 Tbsp chopped fresh dill
1 tsp onion powder
2 cloves garlic, minced
3/4 tsp dry mustard
1/4 tsp salt

Shrimp & Salad:
1 pound shrimp, cooked, peeled and deveined
2 tsp EVOO
2 tsp lime zest
Juice of half lime
1/4 tsp kosher salt
1/4 tsp black pepper
1 can whole kernel corn, drained
4 cups chopped romaine lettuce
3/4 cup finely chopped red cabbage
3/4 cup diced red bell pepper
1/2 cup diced red onion
1/2 cup grape tomatoes
1 avocado, diced
2 slices crisply cooked bacon, diced

Dressing:  Puree all ingredients in food processor until well blended and smooth.

Shrimp and Salad:  Preheat saute pan.  Toss shrimp with 2 tsp oil, lime zest, lime juice, salt and 1/4 tsp pepper in pan.  Add corn.  Mix and saute until all ingredients are warm.  Combine the lettuce, cabbage, red pepper, onion, tomatoes, avocado and bacon in a large bowl.  Drain the shrimp and corn mixture then add to salad.  Season with pepper.  Dress individual servings with dressing as desired.

Serves 4